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09.02.17

Rheological Properties of Pectins in Solutions, Fruit Preparations and Gels: Practice-Oriented Rheological Measuring Methods – Part 2: Yield Stress

The second part of our series “Rheological Properties of Pectins in Solutions, Fruit Preparations and Gels” provides a description of how the texture and sensory properties of viscous, spreadable products, such as fruit spreads, fruit preparations for yoghurt and also fruit fillings can be determined and how the floating behaviour and pumpability of fruit preparations can be predicted using rheological measurements.

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